Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 425°F, with the rack in the highest position. Fill a large bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work. Cut the salsify into 2-inch lengths; return to bowl. Drain.
Step 2
Cover the salsify with cold water by 2 inches in a medium saucepan; add 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-high. Cook until tender but not mushy, 10 to 15 minutes; drain.
Step 3
Melt the butter in a medium saucepan over medium heat. Stir in the salsify. Stir in the cream and remaining teaspoon lemon juice. Bring to a bare simmer; remove from heat. Add the nutmeg, and season with salt and pepper. Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish. Sprinkle with the bread crumbs and cheese. Bake until golden brown, about 20 minutes.
